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Welcome to the regular addition of The Burnt Chef Journal hosted by Kris Hall founder of The Burnt Chef Project. Join us as we explore mental health and wellbeing within the hospitality world and talk openly with our guests about the journey through their careers and experiences with mental health and stress. Listen whilst prepping, on your break, at the gym or at home as we discuss what a mentally healthy hospitality workplace looks like. We hope that you enjoy the content and that you find the open conversations refreshingly honest, relatable and potentially provide some tools to use to benefit you or your team.
Episodes
Friday Jan 01, 2021
Friday Jan 01, 2021
This week our guest is Iain Wilkinson who is the Head Chef for Yolk Farm Kitchen in York.
He talks to us about his discovery of gambling at an early age which quickly led to becoming an addiction resulting in unhealthy behaviours including stealing from family members.
He shares the things he has learnt along his journey and his top tips for improving wellbeing with his team.
We hope that you enjoy this chat and if you would like to learn more information please head over to our website: www.theburntchefproject.com.
Sunday Dec 27, 2020
Sunday Dec 27, 2020
Don't miss out on this incredibly insightful chat with ambassador for the Burnt Chef Project and good personal friend Adam Simmonds.
With years of experience in the trade including time at Le Gavroche, the Ritz, the Halkin, L'Escargot, the Lanesborough, Les Saveurs, Heathcotes, the Greenway in Cheltenham, Le Manoir aux Quat'Saisons and, of course, Brockett Hall with Jean-Christophe Novelli.
Adam worked hard for a Michelin star but has taken a complete u-turn compared to his interview with The Caterer in 2006 where he stated
"Staffing was a nightmare. I was on a mission and I expected everybody else to be as committed as I was. I'd come straight from Le Manoir and I was fiery, boisterous. I was also trying to be far too elaborate with the cooking too early. I can see that now, but at the time I was working in a bubble, isolated. The staffing was never stable and I just hit a brick wall after a crazy year of no holidays and hardly any sleep."
We hope that you enjoy this chat.
Thursday Dec 24, 2020
Thursday Dec 24, 2020
Over the next few weeks we will be sharing our conversations from the The Burnt Chef Project and Staff Canteen weekly wellbeing and mental health chats.
This is our discussion with Mark Reynolds who is the Exec Chef of Tottenham Hotspur who joined us to talk about how he manages his team of almost 200 and what managing mental health and wellbeing means to him.
Thanks to Cara at the Staff Canteen for sharing this content.
To find out more about The Burnt Chef Project please see the link below.
Tuesday Dec 22, 2020
Tuesday Dec 22, 2020
Welcome to our first episode of The Burnt Chef Journal where we aim to encourage change within the industry that benefits the wellbeing and health of hospitality staff worldwide.
This episode features Tony Lewis. An ambassador for The Burnt Chef Project as he talks to us about his career history, the highs and lows of working within hospitality and his top tips for those looking at entering the industry for the first time or suffering with their own mental health issues.
We hope that you enjoy it and for more information on The Burnt Chef Project head over to www.theburntchefproject.com